Gluten-Free Cut Out Sugar Cookies
Gluten-Free Cut Out Sugar Cookies taste just like the classic recipe you know and love, but they're made with simple and healthy ingredients. They're soft yet sturdy and perfect for decorating for the holidays!
Equipment
- Parchment Paper
- Hand Mixer or Stand Mixer
- Baking Sheet
Ingredients
Dry Ingredients
- 2+¼ Cups Almond Flour
- ⅓ Cup Tapioca Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Wet Ingredients
- ¾ Cup Coconut Sugar
- ⅓ Cup Coconut Oil, Melted Make sure it's not too hot!
- 1 Egg Room temperature
- 1+½ Teaspoons Vanilla Extract
Instructions
Making the Cookie Dough
- Start by adding almond flour, tapioca flour, baking soda, and salt into a medium sized bowl. Mix with a whisk or a fork until fully combined.
- Next, add the coconut sugar, egg, vanilla extract and melted coconut oil into a large bowl. Use a hand mixer or whisk to blend just until ingredients are combined.
- Finally, pour the dry ingredients into the wet ingredients and fold together with a firm spatula. Press the dough into a large ball.
Roll Out the Dough
- Place the dough it on a large piece of parchment paper. To prevent the dough from sticking to the rolling pin, use another piece of parchment paper on top or sprinkle a light dusting of tapioca flour on the dough ball.
- Once the dough is pressed out into an even layer, use your favorite cookie cutters and press down into the dough. Gently remove each cookie cutter, peel away the excess dough, and place each cookie onto a parchment paper lined baking sheet.
Baking the Cookies
- Bake the cookies at 350 degrees for about 10 minutes. (Depending on how big they are.)
- When the cookies are done, remove them from the oven. Let them sit on the baking sheet for a couple minutes so they can set. Transfer them to a metal cooling rack until they're room temperature.
- Once the cookies have cooled, you can frost them or eat as is!
Notes
Expert Tips
- If you find that the dough is too sticky to work with, try chilling it for 15-20 minutes before rolling it out.
- To save time, prepare the dough the day before and store in the refrigerator in an airtight container until you're ready to bake.
- Make sure the cookies have cooled completely before trying to frost.
- When measuring flour, do not pack the measuring cup. Gently shake the bag to loosen the flour, scoop the measuring cup, and scrape off excess flour with a butter knife.
- You'll know they're done when the edges are golden brown.
Storing & Freezing Sugar Cookies
You can store your cookies at room temperature in an airtight container. The cookies and frosting will stay softer at room temperature. To keep them fresh for longer, store them in the refrigerator in an airtight container. They will firm up and become a crisper cooker once chilled. Store leftover cookie dough or cookies in the freezer to keep them fresh for 2-3 months! You can add them to a sealed storage bag or airtight container. Just be sure the container is freezer safe! ** See full post for more information and step by step photos!Nutrition
Serving: 1CookieCalories: 105kcalCarbohydrates: 7gProtein: 3gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 44mgPotassium: 5mgFiber: 1gSugar: 3gVitamin A: 28IUCalcium: 29mgIron: 1mg
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